No-boil Sundried Tomato & Red Pepper Pasta Bake - with a Sup

• tempo total: 1 hour 20 minutes

Ingredientes

FULL RECIPE:

500g pasta, i use Mafalda corte

250g cherry tomatoes

1 tsp dried oregano

500ml HOT veg stock (1 stock cube)

150g ball fresh mozzarella, or a large handful of pre-grated

20g grated parmesan

40g breadcrumbs

A few tbsp olive oil

Sauce:

3 roasted red peppers

2-3 tbsp sundried tomatoes/paste

2 heaped tbsp mascarpone

1 tin chopped/plum tomatoes

2 cloves garlic

1tsp salt

Instruções

Preheat the oven to 220c

Place the pasta, cherry tomatoes, stock and oregano in a large, oven-proof dish

Blend together the sauce ingredients until smooth and pour over the pasta

Refill the blender up to the 250ml line with water and add to the dish too

Mix thoroughly then cover tightly with tin foil and cook in the oven for 30mins

After 30mins, remove from the oven and give it a good stir. It should be saucy and the pasta should be cooked al-dente at this point (try a piece to check!)

Sprinkle over the parmesan and breadcrumbs, then tear over the mozzarella

Drizzle generously with olive oil and place back in the oven (uncovered) for another 20mins until the pasta is cooked and the top is golden

N.B. Different pasta shapes may vary in cooking time so make sure you test it before taking it out completely